The weather in Virginia is already turning really warm and it makes me want to make something with berries. Blueberries are one of those berries I always keep on hand in the freezer. Although you can easily make these muffins with fresh blueberries, I actually prefer to make blueberry muffins with frozen berries.
This is a wonderful muffin recipe, which you must try. I added a little grated Marcipan which I thought might possibly make the cake a little heavy, but it turned out perfectly light and added a wonderful subtle hint of almond. The muffins are bursting with blueberries and a light sprinkling of sugar gives it a crisp top, and as we all know the muffin top is the best part!
Best Blueberry Muffins With Marcipan (makes 12 muffins)
245 grams all-purpose flour (2 cups)
2 teaspoons baking powder
3/4 teaspoon salt
112 grams unsalted butter, at room temperature (1 stick or 1/2 cup)
205 grams sugar (1 cup)
2 large eggs, at room temperature
80 grams marcipan, grated (2.8 ounces)
1 1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 deciliter milk (1/2 cup or 120 milliliter)
325 grams frozen whole blueberries (2 1/4 cup)
1 tablespoon flour, for sprinkling onto blueberries
extra sugar, for dusting
Line muffin pan with paper liners and set aside. Preheat oven to 375 degrees F (190 degrees C).
Sift together flour, baking powder and salt, set aside. In the bowl of an electrical mixer, beat together butter and sugar for 4 minutes until smooth. Add the eggs one at the time, beating well after each addition and scraping down sides as needed. Add grated marcipan, vanilla extract and almond extract, beat until well combined. Add flour and milk in three increments, mixing only until fully incorporated. Toss a small tablespoon of flour with the frozen blueberries, quickly stir berries to coat with flour. Add blueberries to dough and gently but quickly fold berries into dough. Dough at this point will become stiff due to the frozen berries. Scoop dough into prepared muffin tin, piling dough into little stacks. Sprinkle a little sugar on top of each dough pile. Bake for 30 minutes or until golden. Test for doneness using a toothpick, it should come out clean when inserted into center of muffin. Allow muffins to cool in pan for 10 minutes before transferring to a cooling rack if desired. Enjoy!
Source: adapted from Once Upon A Chef